Szechuan Chicken with Peanuts

June Lee's Famous Chinese Banquet

6 Servings (more if part of a multi-dish banquet)

1 tablespoon soy sauce

2 teaspoons cornstarch

1 pound boneless skinless chicken breast halves, cut in 1" pieces

1/2 cup skinless peanuts

oil for deep frying

2         tablespoons vegetable oil

4 dried szechuan chili peppers, (or more to taste)

1 teaspoon grated ginger root

1 clove garlic, finely chopped

1 tablespoon soy sauce

1 tablespoon white wine

1 tablespoon vinegar

½ teaspoon salt

1 ½ teaspoons sugar

1 teaspoon cornstarch, dissolved in 2 tablespoons water

1 teaspoon sesame oil

Mix the 1 tablespoon soy sauce and 2 teaspoons cornstarch. Mix with the chicken pieces; set aside to marinate 20-30 minutes.

Deep fry the peanuts in the oil; drain and set aside.

Heat the 2 tablespoons oil in a wok; add the peppers, ginger, and garlic; add the peanuts and chicken. When the chicken is white, add the soy sauce, wine, vinegar, salt, sugar, and cornstarch. Stir for a minute or two and add the sesame oil. Serve immediately.